Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods

A survey of 106 cured meat samples for 14 volatile N-nitrosamines has been completed. N-Nitrosopyrrolidine has been confirmed in fried bacon at levels ranging from 5 to 75 ppb. Unconfirmed trace levels of N-nitrosodimethylamine have been observed in a variety of cured meat products. The comparison of the multidetection GLC-MS method with the mineral oil distillation TEA method for the determination of volatile N-nitrosamines in foods shows good agreement between the analytical methods, especially at the 10 ppb level, and excellent agreement between the GLC and TEA analyses of an identical sample extract.